Tex-Mex Pulled Pork

Humble pork loin roast is transformed into a sweet and spicy masterpiece thanks to 10 hours of slow cooking in a mix of tomato and barbecue sauces, chili powder, cinnamon and diced green chiles.

Total Time: 10:00

Prep: 0:05

Level:
Easy

Serves:
6

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Ingredients

1 can tomato sauce

1 c. barbecue sauce

¼ c. chili powder

1 tsp. ground cumin

1 tsp. dried oregano

¼ tsp. ground cinnamon

3 lb. boneless pork loin

1 medium onion

2 can diced green chilies

1 c. Cilantro leaves

12 small flour tortillas

Shredded lettuce, diced red onion, sour cream

Directions

In a 5- to 6-qt or slow-cooker, whisk together the tomato sauce, barbecue sauce, chili powder, cumin, oregano and cinnamon. Add the pork, onion, chilies and mix to combine.

Cook, covered, until the pork shreds easily on low for 8 to 10 hours or on high 4 to 5 hours. Using two forks, shred the pork into large pieces and stir it back into the cooking liquid. Stir in the cilantro.

Serve the pork in the tortillas and top with shredded lettuce, diced red onion and sour cream, if desired.